Pugliese Bread with Honey Balsamic Vinegar and Locally Produced Lime-Flavored Olive Oil
I believe I'm going to have to stop whining about cauliflower. Just don't ever ask me to boil the stuff. I made the soup this morning using boxed chicken broth for all the liquid. Then "coarsely pureed" and reheated it at dinner time. Alice doesn't like blenders, but I think I could have stirred or whisked for a week and not gotten the results I got in 2 minutes using the blender. Sorry, Alice; I admitted up front that I'm not a purist.
What separated this soup from the masses was the garnish. A large dollop of nonfat Greek style honey yogurt, a little chopped parsley, and a generous squeeze of fresh lime juice. Balanced out the spiciness of the soup quite nicely.
The pugliese was simply from Ralph's, but very high quality. I am in love with the locally-produced lime-flavored olive oil. Excellent for dipping, especially with honey balsamic. Pasolivo also produces orange and lemon olive oil. I'll try them the next time I get to We Olive.
Am I writing into the wind? It's just that I'm so excited about this journey and I want to share it! I will have to settle for Randy's enthusiastic feedback. Bless him: he cleans up after my cooking. And praises the cook.
This makes 5 recipes completed. 300 to go, at least.
Carry on, whoever you are. Wherever you are.
No comments:
Post a Comment